Add 1 tablespoon of vegetable oil to a large sauté pan and heat for 2 minutes. Add the peppers and scallions and cook for 4 to 5 minutes. Remove the veggies from the pan and set aside to cool. Add the beans to a food processor and process until smooth. In a large bowl, combine the cooled pepper and scallion mixture, mashed pink beans, cabbage, soy sauce, garlic powder, rice vinegar, panko and egg. Stir the mixture until well combined. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour. After the mixture is chilled, use your hands to form burger patties (about 4-inch diameters). Heat a sauté pan over medium high heat and add the remaining 1 tablespoon of vegetable oil. Add the patties to the pan and cook over medium heat for 4 to 5 minutes and then flip and cook for an additional 4 to 5 minutes. Serve each on a piece of romaine lettuce.
Recipe by Natalie Rizzo, MS, RD